For a great cheeseball measure out 2-3 Tb or more to your taste , drain off liquid and mix this relish with 8 0z soft cream cheese. Serve with assorted crackers. Just had this at a class reunion.
i have lots of green tomatoes left this season. The weather never got hot enough for long enough– so this recipe fits the need. Could you tell me how many pints, or half-pints if that is what you used, this recipe makes ?
Do you have to let it set for a month to allow the flavor to develop, or can you eat it right away?
Thanks! I look forward to trying them when they’re ready!!
I got 4 and a bit pints ☺. I did go back to check to see if there should be any thinking agent in the recipe as there us a lot of fluid and I did strain very well in cheese cloth. Love the flavours used half white half cider. Will make again though maybe treat as a mustard pickle and add in some flour to the sauce. Yum!
Meg, the canning process requires jars to be sterilized, filled and then placed in boiling water with at least an inch covering the top for a certain time. This is what is meant by ‘process 10 min.’ Hope this was helpful.
I thought that it was gonna be too sweet and after 2 cups of stevia it was. Increased the vinegar by a 1/2 cup. It was very dry after draining all night so mixed a scant cup of the cast off water back into the mix. Tastes pretty awesome to me.
Second year making these with the huge amount of green tomatoes from our garden. Simply the best relish we’ve ever had the pleasure of making and eating. No change except doubling the recipe and subbing a sweet red pepper for a green for added colour.
I so wish I had seen this recipe a bit sooner. Just used the last of my green tomatoes making green tomato salsa valverde. This sounds like just the ticket to top black eyed peas or pintos in place of chow-chow.
What do you use to process them in hot water? Thank you! My sister-in-law and I love the tomato relish we get at the summer markets but miss it in the winter!!! Can’t wait to make it ourselves!
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that sounds delicous!
Stefan, I will save you a jar.
One to try at the end of the season. Thanks for sharing it.
This recipe looks so delicious!! Can’t wait to try it!
xo E + J
How do you use your relish? With what foods? Alone or as a condiment?
For a great cheeseball measure out 2-3 Tb or more to your taste , drain off liquid and mix this relish with 8 0z soft cream cheese. Serve with assorted crackers. Just had this at a class reunion.
would the green peppers in the recipe be jalapeños your referring to
No, they are sweet green peppers.
bell peppers?
yes, sweet bells
i have lots of green tomatoes left this season. The weather never got hot enough for long enough– so this recipe fits the need. Could you tell me how many pints, or half-pints if that is what you used, this recipe makes ?
Do you have to let it set for a month to allow the flavor to develop, or can you eat it right away?
Thanks! I look forward to trying them when they’re ready!!
It is delicious immediately but does improve upon standing.
What size jars do you use, and how much does one batch make?
I use whatever size I have on hand. I believe it makes 6 pint jars.
I got 4 and a bit pints ☺. I did go back to check to see if there should be any thinking agent in the recipe as there us a lot of fluid and I did strain very well in cheese cloth. Love the flavours used half white half cider. Will make again though maybe treat as a mustard pickle and add in some flour to the sauce. Yum!
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When you say process ten minutes, what do you mean? I’ve never made salsa before, and was just given a large box of green tomatoes.
Meg, the canning process requires jars to be sterilized, filled and then placed in boiling water with at least an inch covering the top for a certain time. This is what is meant by ‘process 10 min.’ Hope this was helpful.
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What can I use the relish on?
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I thought that it was gonna be too sweet and after 2 cups of stevia it was. Increased the vinegar by a 1/2 cup. It was very dry after draining all night so mixed a scant cup of the cast off water back into the mix. Tastes pretty awesome to me.
Second year making these with the huge amount of green tomatoes from our garden. Simply the best relish we’ve ever had the pleasure of making and eating. No change except doubling the recipe and subbing a sweet red pepper for a green for added colour.
so glad you enjoy it. It’s my go to at the end of the season.
Do you peal the tomatoes
no, use the, whole. Enjoy.
Do u use ground allspice or whole berries?
I used ground allspice. Enjoy.
Coarse salt, or table salt?
pickling salt is what I use. hope you enjoy
I so wish I had seen this recipe a bit sooner. Just used the last of my green tomatoes making green tomato salsa valverde. This sounds like just the ticket to top black eyed peas or pintos in place of chow-chow.
Can I process the jars for 10 mins in a pressure cooker
I have never used a pressure cooker.
What kind of onion did you use?red or white onion?thanks
I used regular yellow onions.
What do you use to process them in hot water? Thank you! My sister-in-law and I love the tomato relish we get at the summer markets but miss it in the winter!!! Can’t wait to make it ourselves!
I use my grandmother’s old canner. one of those blue and white speckled enamel with a removable metal rack.
So happy you like the relish!!